-
1
Place the salt and five-spice in a small bowl and stir to combine; set aside.
-
2
Have 2 lengths of butchers twine ready, one 15 inches long and one 30 inches long.
-
3
Place the chicken on a work surface or cutting board, remove the neck and giblets from the cavity, and discard them.
-
4
Cut off and discard any extra fat and skin hanging around the cavity.
-
5
Pat the outside of the chicken dry with paper towels.
-
6
Using your hands, rub all of the spice mixture evenly over the outside and inside of the chicken.
-
7
Wind the shorter length of twine around each leg once and then tie the ends tightly together.
-
8
Wrap the longer piece of twine around the circumference of the chicken over the wings and tie it tightly.
-
9
Trim off any excess twine.
-
10
Place the chicken on a large plate and refrigerate it uncovered for at least 6 hours, or preferably overnight.
-
11
Place all of the ingredients in a small bowl and whisk to combine; set aside.
-
12
Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment.
-
13
Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350 degrees F to 450 degrees F).
-
14
Meanwhile, load the chicken onto the spit and prepare the vegetables.
-
15
Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway.
-
16
Slide the spit through the cavity of the chicken lengthwise and push the chicken onto the fork tines until its firmly embedded.
-
17
Attach the other pronged fork with the tines facing inward and slide it down until its firmly embedded in the chicken.
-
18
If necessary, adjust the forks and chicken so that they are centered on the spit.
-
19
Tighten both forks into place; set aside.
-
20
Line a rimmed baking sheet with aluminum foil.
-
21
Place the bok choy and eggplant on the baking sheet, drizzle with the oil, season with salt and pepper, and toss to combine.
-
22
Turn the vegetables cut-side down on the baking sheet; set aside.
-
23
When the grill is ready, load the pointed end of the spit onto the rotisserie motor.
-
24
Place the sheet of vegetables directly on the grill grates underneath the chicken.
-
25
Turn on the rotisserie motor, cover the grill, and cook for 30 minutes.
-
26
Flip the vegetables and brush them and the chicken with the reserved glaze.
-
27
Cover and continue to cook, flipping the vegetables and brushing them and the chicken with the glaze every 10 minutes (use all of the glaze), until an instant-read thermometer inserted into the inner thigh of the chicken (but not touching the bone) registers 165 degrees F, about 30 minutes total.
-
28
Turn off the rotisserie motor, rotisserie burner, and grill burners.
-
29
Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks.
-
30
Remove the chicken from the spit and remove the forks.
-
31
Tent the chicken loosely with aluminum foil and let it rest for at least 10 minutes.
-
32
Remove the tray of vegetables from the grill and cover with aluminum foil.
-
33
Cut and discard the twine from the chicken.
-
34
Carve the bird and serve with the vegetables and rice.
